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Fish tacos wrapped in corn tortillas with sliced avocado and pico de gallo.

Fish Tacos with Avocado

This recipe for fish tacos is seasoned fish layered with cabbage, avocado, pico de gallo and a creamy sauce, all tucked inside warm corn tortillas. It's a meal that's fast, fresh, healthy and ready in 20 minutes!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 tacos
Calories 199kcal
Author Sara Welch


  • 1 pound tilapia fillets a different variety of mild white fish will also work
  • 2 teaspoons olive oil
  • 1 tablespoon taco seasoning
  • 1 cup shredded cabbage
  • 1 avocado thinly sliced
  • 1 cup pico de gallo homemade or store bought
  • 1/3 cup plain yogurt
  • 1/3 cup mayonnaise
  • 8 corn tortillas warmed


  • Heat the oil in a pan over medium high heat. Coat the fish with the taco seasoning.
  • Place the fish in the pan and cook for 3-4 minutes on each side or until just cooked through. 
  • In a small bowl, mix together the plain yogurt, mayonnaise and 2 teaspoons of water.
  • To assemble the tacos: divide the cabbage evenly between 8 corn tortillas. Break up the fish into large pieces and add it on top of the cabbage.
  • Finish the tacos with the pico de gallo, avocado and a drizzle of white sauce. Serve immediately.


Calories: 199kcal | Carbohydrates: 15g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 83mg | Potassium: 474mg | Fiber: 4g | Vitamin A: 595IU | Vitamin C: 3.4mg | Calcium: 39mg | Iron: 1.2mg